Sous Chef

Dexterra Group is a fast-growing, financially strong, publicly listed company (TSX:DXT) with a far-reaching presence across the entire North American continent. With hundreds of full-time and part-time opportunities available at any given time, Dexterra Group is committed to providing not just jobs but fulfilling career opportunities within a culture that values stability, diversity, inclusion, camaraderie, employee recognition, work-life balance, and a genuine passion for what employees do. For over 75 years, Dexterra Group and the companies that now form it have been dedicated to serving North American clients by creating and managing built environments that play an essential role in the economy and local communities, a legacy that the company deeply takes pride in.

The role of the Sous Chef at Dexterra workforce accommodations facilities is a critical leadership position that oversees the entire food service operation. The Sous Chef is responsible for strategic and hands-on leadership across all culinary functions, ensuring the delivery of food service that meets Dexterra's high standards for food safety, quality, consistency, and client satisfaction at scale. Initially serving approximately 500 people per day, the operation is anticipated to grow rapidly, with plans to serve over 4,000 meals daily, requiring strong operational leadership and coordination.

Reporting directly to the Executive Chef, the Sous Chef plays a vital role in menu planning, procurement, food production, staffing, training, and ensuring compliance with food safety and quality standards such as FOODSAFE and HACCP. This position entails the leadership, development, and mentorship of a high-performing culinary team capable of maintaining consistent high-quality food services throughout rapid growth phases. The Sous Chef must ensure strict adherence to contractual scopes and company policies while handling labor, food, and chemical resource management to maintain cost control and efficiency. By overseeing order processing, inventory control, and bi-weekly inventory counts, the Sous Chef maintains operational efficiency and ensures supplies meet the demands of the large-scale food service environment.

Additionally, the Sous Chef must possess expertise in managing diverse dietary requirements, including allergies, vegan, vegetarian, and other special diets, ensuring all client needs are met professionally and with a service-oriented approach. The role demands maintaining high standards of kitchen cleanliness, organization, and professionalism. Furthermore, the Sous Chef supports the Executive Chef with culinary input related to planning, forecasting, and operational execution, enhancing overall operational success. Dexterra Group encourages candidates who share its values and commitment to excellence to apply for this rewarding role, offering opportunities to grow and make meaningful contributions in a dynamic, large-scale food service setting.